Ingredients:

White bread flour (e.g. No 1) 350g

Wholemeal flour 125g

Dried instant yeast 5g

Salt 10g

Dark ale (e.g. Theakston's Old Peculier) 400ml

Method:

Combine all ingredients to form a workable dough - given the hydration it will be quite sticky

Work for 8-10 minutes and place into a covered bowl to rest for an hour

Fold the dough a couple of times and rest for a further hour

Shape the dough into a ball and place in a covered banneton

Prove the dough in the fridge overnight

Using a cloche if possible, pre-heat the oven to 240°C

Turn out the dough and slash as desired and place in the oven dropping the temperature to 210°C

Bake for 30 minutes covered then a further 10 minutes uncovered